 Rank: Junior Member Groups: Registered
Joined: 3/16/2007(UTC)
Posts: 52
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I have several oxygen tanks that I refill from a large tank. So I have plenty of O2 available. I have considered actually oxygenating the wash/mash for several minutes prior to pitching the yeast. I have heard of folks using an aquarium air pump and a stone with good results...but would the application of pure O2 be of benefit in helping the yeast to get a healthy start?
I usually use a paint stirrer (large one for a 5 gallon bucket) on a drill motor to aerate the wash. I was thinking about just inserting a copper tube connected to the O2 and let the stirrer mix it up.
Any thoughts? :)
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 Rank: Newbie Groups: Registered
Joined: 10/8/2009(UTC)
Posts: 9
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"While I am new to distilling, I have been brewing beer for years. Adding oxygen to the ""wort"" (in brewing), is a standard procedure with all brewers. Yeast go through a great stress in the fermentation process, and they need all the help they can get. While yeast ""can"" perform with little to no oxygen in the wort they really need a lot of it to be at their very best.
Most homebrewers use the red oxygen bottles that you buy at Home Depot and run them through a length of tubing with a diffuser stone on the end. You can find these at Northern Brewer's website. My advise,.... add the oxygen. The yeast will thank you by performing better and not tossing as many off flavors into the ferment."
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Rank: Junior Member Groups: Registered
Joined: 3/16/2007(UTC)
Posts: 52
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Piney,
Thanks for the insight regarding O2 in a wort. Glad to know that the addition of O2 would directly benefit the process. I will do this starting with my next ferment!
I sent you a PM some time back. Did you get it?
Thanks again!:)
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Rank: Newbie Groups: Registered
Joined: 10/8/2009(UTC)
Posts: 9
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" Originally Posted by: flyboytr  Piney,
I sent you a PM some time back. Did you get it?
) My forgetter works better every day. If it was important you probably aught to resend it. PWB"
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Flyboy and Piney,
Lets back up a minute. Here, we are about extracting as much alch. as we can from a given amount of sugar washes or mash. Understand the life cycle of yeasts. Given O2 they produce more yeasts and no alc. No O2 and they produce Alc. but don't reproduce. A balanced, fine line to draw.
I have never had a proplem with just spring water out of the spigot of my tub, and aggressive stirring with a large spoon when adding and mixing the yeasts.
But if you want a super fast ferment,clean, and the highest resust from your sugar, you should do a yeast starter. Thats where the O2 would be benificial. You will begin with enough yeast to do the job complete with no stress, and most all the sugars from the wort or mash will be converted to alch. No offs!
Beer and wines use totally different yeasts. 6 to perhaps 14% ABV. And in a bit different ferment cycle. Some of those are very slow and temp. dependent.
If you are determined to have a super fast ferment, clean, and convert as much sugar to alch. as possible, use a starter. Use O2 to increase the amount of yeast you are adding to the wash, mash, in a beginning jar, then add the massive amount of yeast to the ferment."
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